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Holiday Recipes: How to Carve a Turkey - Today Paula’s doin’ something a little different in the kitchen and show y’all the easy and proper way to carve a turkey!
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0:00
- Hey, y'all.
0:01
Come on in the kitchen.
0:03
Y'all will probably recognize this kitchen, right?
0:08
This is the kitchen that I filmed in for years.
0:13
Probably almost 10 years maybe,
0:16
Theresa, what do ya think?
0:17
- Yeah.
0:19
- 10 years.
0:20
So, y'all have definitely seen this kitchen.
0:24
And I am so happy to say that Michael and I
0:30
are finally downsizing and come,
0:33
coming back to the house that we built when we married
0:38
in 2004,
0:41
and I'm just
0:45
looking forward, y'all, to having a smaller, more snuggly,
0:51
snuggly place to live.
0:56
It's funny, when we built that house 11 or 12 years ago,
0:59
I don't even know how many now,
1:02
but our life at that time, that house suited us perfect.
1:06
But as we've gotten older in age.
1:09
(chuckling)
1:11
Responsibilities, we wanna trim 'em down.
1:15
So, we're all excited.
1:17
We are, we're fixing to undergo a major reconstruction
1:21
on this house.
1:22
But it's gonna be good to get back in it.
1:25
And I love cooking in this kitchen because it's so big.
1:28
And it's, I mean, we had everything just right in it.
1:33
So, y'all be seeing me a lot in this kitchen.
1:37
So, this is gonna be the last
1:39
of my Thanksgiving videos, y'all.
1:41
I've had fun sharing with you
1:45
some of the most popular, most requested dishes.
1:48
There is one though that I did not, I did not do,
1:53
and that's the corn casserole.
1:57
And it is stupid simple.
1:59
And I just can't let Thanksgiving go without reminding y'all
2:06
about that little simple recipe.
2:08
It's, you use canned corn, Jiffy cornbread mix.
2:13
- [Theresa] There's a video.
2:15
We did it.
2:15
We did it in one of the earlier videos.
2:17
- We did.
2:18
Which is why we didn't do it on this one,
2:20
so they can go back and find it on the Quarantine Cooking.
2:22
- Okay, so did y'all hear what Theresa said?
2:25
You can go back and find the video on Quarantine Cooking.
2:30
It's just amazing that that corn casserole
2:35
can taste that good using those simple ingredients.
2:42
You probably got the stuff in your cabinet right now to go
2:45
ahead and make it.
2:46
But I always top mine with cheese too, y'all,
2:49
I may not have said that in the recipe.
2:51
But anyway, today,
2:53
to finish up our Thanksgiving videos,
2:58
we talked about it and we decided
3:00
not to prepare a turkey for you.
3:05
We decided for me
3:08
to try to show y'all how to carve a turkey,
3:11
in case you don't have a husband.
3:15
I like to think that the husbands will learn how to carve
3:18
those big hams and those big turkeys,
3:21
but it doesn't always happen that way.
3:25
So, like I said,
3:27
I wanna share with y'all the proper way to carve a turkey.
3:33
And it's really not that hard.
3:35
The first thing we're gonna wanna do is disjoint.
3:43
Whoa!
3:44
(giggling)
3:45
I'm gone need to keep a rag with me.
3:49
(running water)
3:53
Cause this might be messy job, y'all.
3:57
- [Theresa] Paula, tell 'em how you cooked that turkey.
3:59
- Oh yeah.
4:00
Theresa asked me to tell y'all how I cook this turkey.
4:04
I cooked this turkey today
4:07
in our electric turkey fryer.
4:12
And I always stick with a 12 pound turkey for frying.
4:18
I've just found that if
4:19
you get it too much bigger than that, there's a good chance
4:23
you might have some medium rare pieces in it.
4:27
So, 12 pound bird is perfect.
4:30
I seasoned it with our house seasoning,
4:33
which has the garlic, the onion, the salt, the pepper,
4:37
all the good stuff.
4:39
And I, actually I wanted to inject it,
4:43
but I forgot to get the injector at the grocery store.
4:47
I love injecting 'em with just a pure garlic butter.
4:51
I know y'all are surprised about that.
4:53
(giggling)
4:55
But that's really what I like to inject 'em with.
4:57
But they've got all kind of flavors out there.
4:59
If you want Cajun turkey,
5:01
you can buy Cajun,
5:03
probably got Italian, I don't know.
5:07
But I have just found that the best way for me
5:11
to get the perfect bird is by frying it.
5:16
Cause it's hard to cook a turkey and the turkey breast not
5:22
be as dry as sawdust.
5:25
So, you usually have a pretty, pretty moist breast.
5:30
All right.
5:31
So, I'm gonna use my electric knife,
5:35
and if you don't have one that's okay.
5:41
- [Theresa] So, what are you starting with first?
5:44
Once you get that on.
5:44
- I'm trying to start with a knife.
5:47
(laughing)
5:49
Okay, here we go.
5:51
I'm, gonna start by disjointing the wings.
5:56
(cutting)
6:03
And you'll wanna trim 'em there.
6:11
You'll wanna come in there at that joint.
6:16
Just like that.
6:19
And we will do that on the other side too.
6:22
And right now, I'm gonna come in
6:25
between the breast and the thigh and leg.
6:33
And I'm gonna
6:37
just go in there.
6:40
(cutting)
6:50
Wow.
6:54
Hey, I cut me a bird!
6:55
(giggling)
6:58
All right.
7:00
Now, what I would do, is just disjoint that
7:06
right here,
7:09
and we'll just do it right, right here
7:11
where it lays.
7:13
(cutting)
7:19
(giggling)
7:21
Who smells turkey!?
7:24
(cutting)
7:27
Mike says, I do, I do.
7:34
Sometimes you have to help it along the little.
7:37
Whoa!
7:38
My hands are so greasy, stand back, Eddie!
7:42
Flying knives!
7:44
- [Theresa] Eddie moved back quickly.
7:46
- Yes, he did.
7:47
All right, I'm gone have to
7:49
keep this thing clean.
7:51
At least it didn't fly outta my hands.
7:54
Like it just did.
7:56
Look at that.
7:57
Fine meat.
7:57
Oh, I love it.
7:59
And it's cooked perfect.
8:03
When I'm frying a turkey,
8:05
I cook it three minutes per pound.
8:10
For a 12 pound turkey, that's 36 minutes.
8:15
And then I add an extra five minutes at the end.
8:20
So, 41 minutes,
8:23
this bird fried in that hot wonderful peanut oil.
8:29
All right, so here's our next step.
8:33
We're gonna take our knife,
8:37
let's find our breastbone first.
8:41
(cutting)
8:42
We're gonna go,
8:45
we're gonna kinda go just
8:50
to the right of that breast bone.
8:53
Oh my goodness.
8:54
And, y'all, this is one moist breast.
8:59
And then we're gonna come in here
9:01
at the base of that breast
9:05
and cut him loose.
9:07
(cutting)
9:15
Just like that.
9:18
And we'll do the same thing to that other side.
9:23
So, now we want to just
9:26
take our breast
9:30
and slice it to the thickness that you want.
9:34
(cutting)
9:44
Sounds just like a buzzsaw, doesn't it?
9:47
(cutting)
9:54
So, how is that?
9:57
But a perfectly carved turkey.
10:01
If you don't want the skin, just simply pull it off.
10:06
I kinda like to keep the skin on, y'all,
10:09
because that keeps the moisture in it.
10:13
Look at that.
10:20
Mm.
10:32
Isn't it fabulous?
10:35
You will be the hit of the Thanksgiving table.
10:40
So, now all you would wanna do,
10:45
and I take a lot of people
10:48
like to put that whole leg on the platter.
10:52
Because you usually Junior or some boy,
10:57
somebody wants a turkey leg.
11:01
So, you wanna take your thigh
11:05
and just pull it away from your,
11:09
that big old bone.
11:17
(cutting)
11:24
- [Theresa] You've even caught Gus's interest.
11:27
(laughing)
11:29
- This is amazing, isn't is, Gus?
11:33
It's amazing!
11:38
Gus, say just give me that damn thigh bone, Momma.
11:42
(chuckling)
11:44
All right, so I am picky about
11:48
some of the thigh,
11:49
because it's got like the veins in it
11:53
and I don't,
11:54
I don't want any turkey veins or any chicken veins
12:00
in my chicken.
12:01
So, I just make sure that all that gets gone.
12:10
And then there's a plug of meat right there.
12:15
(cutting)
12:16
- [Theresa] I have never seen someone who
12:17
can get every piece of meat off of a bone like Paula Deen.
12:21
(laughing)
12:23
I mean, I've been with her for 17 years
12:26
and she can clean a chicken bone and a turkey bone.
12:29
- Listen, this would have been a full meal
12:31
for my precious Bubba.
12:35
You talk about him clean it.
12:38
Honey, I can't hold a candle to Uncle Bubba.
12:43
God, rest his soul.
12:45
I miss him.
12:46
I miss him so bad.
12:50
So, like I said, just get rid of all those
12:55
unattractive things.
13:01
Maybe everybody's not as picky as me, but I just can't,
13:03
can't go there.
13:08
Okay, y'all have been so patient.
13:12
(laughing)
13:14
And literally saying, where's mine!?
13:16
Where's mine!?
13:18
All right, so
13:21
you would just take your,
13:23
your greasy little hands,
13:27
and just slice the thigh meat
13:31
in the size chunks that you want.
13:33
And it's just that easy, y'all.
13:37
I don't need a man to carve my turkey.
13:40
(chuckling)
13:42
I need to teach my man how to carve a turkey though.
13:46
(giggling)
13:47
Happy Thanksgiving, y'all.
13:49
Love and all kind of best dishes to you.
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